The Meating Place | Food and drinks company

The Meating Place

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23.01.2022 Epic Beef Brisket...hickory and mesquite wood smoke......check out the smoke ring!!! 13 hour cook...

19.01.2022 American Style Ribs Ingredients: 6 kg of Beef Ribs... Dry Rub : 1tbs dry mustard/1tbs sweet parika/1tbs dark brown sugar/1.5 tsp garlic powder/1.5 tsp onion powder/1.5 tsp celery salt/1 tsp cayenne pepper/0.5 tsp allspice/1 tbs hot chilli flakes Mop Sauce:1 cup distilled apple cider vinegar/1 cup beer (Asahi)/1tbs garlic powder/1 tbs dark brown sugar/1 tps hot chilli flakes/ground black pepper/ and shot of heinz tomato ketchup. Texas Clutch : 1.5 cups of Heinz Ketchup/1/4 cup of Mollasses/1/4 cup of apple cider vinegar/1/2 cup of water/3tbs spoon of dry rub/ One splash of Makers Mark...also add to some ice for chef replenishment. Wood of choice : Cherry Method: Dry Rub American Ribs 24 hours before loading into Weber Smokey Mountain - once WSM at solid 110c - load meat. Have beer. Mop Sauce every hour for five hours - keeping core temp at 110-120c. After 4 hours -foil all ribs with Texas Clutch. Press with index finger and should bounce back like a sponge. Enjoy with cold beer.

17.01.2022 Hot Sauce Buffalo Wings Ingredients: 1.5kg of Chicken drumettes Olive Oil... Louisiana Hot Sauce Cajun Injector (Hickory Grill Seasoning) Pepper Blue Cheese Dip Put Olive Oil / Pepper / Hickory Grill Seasoning together in bowl mix thoroughly Once combined fire up the WeberQ and cook through getting some good char action Once cooked combine and toss through Louisiana Hot Sauce whack it back on the grill in a foil tray. Dip in Blue Cheese dip incredible...

16.01.2022 6kg brisket 10 hours in....using the KC Butt Spice for the first time...

16.01.2022 Ribs at City Grill Room...

13.01.2022 Ribs at M&W Co.....wow.

09.01.2022 Texas Style Brisket Ingredients: 2.8kg of Brisket Dry Rub : Must admit was working through a pretty big hangover so got lazy on this one and used one of these dry rubs due to timing... http://www.mccormick.com.au//Slow-and-Low-Smokin-Texas-BBQ Mop Sauce:1 cup distilled apple cider vinegar/1 cup beer (Asahi)/1tbs garlic powder/1 tbs dark brown sugar/1 tps hot chilli flakes/ground black pepper/ and shot of heinz tomato ketchup also add 3 tbs of leftover dry rub. (Thanks Bob Hart) Wood of choice : Cherry Method: Dry rub applied first whilst waiting for the charcoal to kick in on the Weber Smokey Mountain. Ideally should be done overnight unfortunately got too drunk. Once WSM at solid 110c - load meat. Have beer to work through hangover. Mop Sauce every hour for five hours - keeping core temp at 110-120c. Foiled the brisket at a lowered temperature to 90 degrees, and kept for a further 3 hours unveiled the thing of beauty to a group that gave the same reaction as a Victoria’s Secret catwalk. Great smoke ring and made grown men cry.